And I’m serious.
Whenever I am making these fresh zucchini fritters at home, I always regret not making more of them. It is also such a drop dead recipe, you don’t need any fancy ingredients for this one.
But where did I get the inspiration from?
Well I learned to make these little zucchini fritters during a cooking class. We were on holiday in an all inclusive resort in Antalya, Turkey. And as I love cooking and food in general, I signed up for these free culinary classes.
When I got there, they had it all set up. Right next to the sea, a few tables in the shade. Mind you, it was still sizzling hot outside. As much as it would have been a better plan to stay in the pool or the sea, I did enjoy the classes. Also because I learned something new, and these fritters tasted absolutely delicious!
The Turkish chef back then used a yeast batter.
However I adapted the recipe a little over the years and narrowed it down quite a bit, making this recipe very basic and easy to make as well.
Even if you are not a great cook, you can still pull this one off!
Easy Zucchini Fritters
So how should you serve these zucchini fritters?
I love these fritters as an easy appetizer. Especially when you top them off with a little slice of smoked salmon and a teaspoon of sour cream… And plenty of fresh ground black pepper!
Or you can also serve these zucchini fritters simply as a side dish for beef or kofta skewers for example. I even had these fritters for lunch one day on a simple slice of toasted bread!
Are you in for a treat?
- 9 oz fresh zucchini (250 g), grated
- ½ small onion chopped finely
- 1 small garlic clove minced
- 2 tbsp plain flour
- 1 tsp ground cumin
- sunflower oil
- 1 small egg
- Then transfer the grated zucchini to a large mixing bowl or deep plate. Add the chopped onion and garlic. Season with a generous dash of pepper and salt. Add the cumin powder as well.
- Stir all the ingredients a little. Now add the egg and the plain flour.
- Stir well. Check the seasoning of the zucchini batter (just dip your finger in it, that raw egg really won't get you killed you know!) and add extra pepper, salt or some cumin powder to taste if necessary. The batter should be sticky and wet but not too runny. Add extra flour or water in case you're not satisfied with its consistency.
- Pour a good splash of sunflower oil in a large non-stick pan and place it over medium heat. As soon as the oil is hot, add spoonfuls of the zucchini batter (work in badges if necessary).
Fill the pan with as many spoonfuls as possible. Press them down a little to flatten the tops. Then fry the battered zucchini for about 2 minutes until they look golden. Check them regularly, it goes pretty fast! Then flip the fritters over and cook them on the other side until golden.
Drain the finished fritters on a piece of kitchen paper. Fry another badge of them until all the zucchini batter is used. Serve the fritters immediately while warm.